Well, you can't really use oat fiber as the predominant flour in a recipe, so there are probably no "oat flour" recipes specifically. Where I find it useful is in stretching other low carb flour mixes for even lower carbs and calories. Fiber inhibits rising somewhat, so you'll have to play around with proportions. I'd start with making the OF 1/8th of the "flour" in one of your tried and true recipes and work up from there. . . .

I use oat fiber many ways. I put some in my morning hot breakfast cereal. I add it to ground beef to give meatloaf an "old fashioned" texture. I add it to fauxtatoes to firm-up the texture. I add it to my pancake/waffle batter. I also use it to "bulk-up" a cake recipe to compensate for using liquid splenda.

Henry, Do you have an amount (or even approx amount) that you add to the fauxtatoes? (say to a head or 1# of cauliflower)

I also often add it to hot "cereal". I add it to recipes in place of some of the "flour" or some of the flax or almond meal when the mood strikes me, or I think about it. I'm afraid I often forget about it. But I do have it, and do use it occasionally. Guess I don't have any set things I sue it for.

__________________Billie

***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

Sounds like it would work for binder in almost any meat/fish thing - like Salmon Croquettes?

What about using it for 'fried' chicken....as the coating? I have some on order, but haven't received it yet.

I have used it combo with other LC "flours" for coating for chicken, etc.. But I personally wouldn't use it alone. I haven't found anything (that I can remember) where I'd use it alone. (Tho to put in meats, etc as a binder, probably would be OK. But I haven't used anything like that in meatloaf for ages. LONG before I started low carb. But that's me.)

__________________Billie

***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

Billie, I try to use frozen cauliflower for fauxtatoes as I find that the end product is not as "loose" as when I use fresh cauliflower. For 1 pound of frozen cauliflower I will use 3-4heaping tablespoons of oat fiber. I keep in on my kitchen counter in 1 gallon plastic storage bin so I can simply spoon out what I need.

"Sounds like it would work for binder in almost any meat/fish thing - like Salmon Croquettes?"

I also do use it in my salmon croquettes in combination with crushed pork rinds as a binder and it works great. I have not tried it as a breading for fried chicken.

Thanks Henry!!! I usually use frozen too (but sometimes use fresh). I cook mine in a "basket" in my pressure cooker (fresh or frozen), and it doesn't get as soupy. If I didn't have a pressure cooker, I'd use a basket or steamer & steam it the regular way for the same reason. I never cook mine "IN" water anymore.I'll try adding some of the oat flour to mine next time I make it (if I don't forget).

__________________Billie

***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

Sounds like it would work for binder in almost any meat/fish thing - like Salmon Croquettes?

What about using it for 'fried' chicken....as the coating? I have some on order, but haven't received it yet.

G:

I'll second what the other poster said -- I haven't found any application for which I would use oat fiber solely, and I suspect it would not crisp up at all in a baked chicken coating --retains too much moisture. Matter of fact, tho I have used it very successfully as a "flour" extender in "soft" baked goods like cakes or pancakes, I have not yet been able to figure out how to use it to extend cookies or crusts that are supposed to be hard or crisp. (Adding a ton of fat might be the solution, but that's not viable for my plan.)

Here is a recipe using oat fiber that I just posted in another thread. The oat fiber really improves the texture of the cake.

Here is my variation of a chocolate cake recipe that I saw when I first started this WOE. My recipe makes a wonderful Devils food cake that is a rich, dark, and moist chocolate cake tasting like Oreo cookies.

Preheat oven to 350 degrees. Spray 9" cake pan with pan spray, line bottom with parchment paper and spray lightly. Put all ingredients in a food processor and process until smooth. Pour into prepared pan and bake for 30-40 minutes or until a toothpick comes out clean. Cool in pan for 15 minutes, loosen sides and invert onto cake rack to cool thoroughly.

I use oat fiber in my 1 minute flax seed muffin. I use 1/2 flax and 1/2 oat fiber. You have to increase the liquid and flavoring in the recipe. But it makes a softer, cakier porduct. The same batter also makes great waffles.

Here is a recipe using oat fiber that I just posted in another thread. The oat fiber really improves the texture of the cake.

Here is my variation of a chocolate cake recipe that I saw when I first started this WOE. My recipe makes a wonderful Devils food cake that is a rich, dark, and moist chocolate cake tasting like Oreo cookies.

Preheat oven to 350 degrees. Spray 9" cake pan with pan spray, line bottom with parchment paper and spray lightly. Put all ingredients in a food processor and process until smooth. Pour into prepared pan and bake for 30-40 minutes or until a toothpick comes out clean. Cool in pan for 15 minutes, loosen sides and invert onto cake rack to cool thoroughly.

Here is a recipe using oat fiber that I just posted in another thread. The oat fiber really improves the texture of the cake.

Here is my variation of a chocolate cake recipe that I saw when I first started this WOE. My recipe makes a wonderful Devils food cake that is a rich, dark, and moist chocolate cake tasting like Oreo cookies.

Preheat oven to 350 degrees. Spray 9" cake pan with pan spray, line bottom with parchment paper and spray lightly. Put all ingredients in a food processor and process until smooth. Pour into prepared pan and bake for 30-40 minutes or until a toothpick comes out clean. Cool in pan for 15 minutes, loosen sides and invert onto cake rack to cool thoroughly.

Maybe some cream cheese thinned out with some DaVinci's? I look for any excuse to eat cream cheese....

__________________

Blessed are they that can laugh at themselves, for they shall never cease to be amused.

"Life is short, break the rules, forgive sooner, love with true love, laugh without control and always keep smiling.
Maybe life is not the party that we were expecting, but in the meantime, we're here and we can still dance....."

I use oat fiber in my 1 minute flax seed muffin. I use 1/2 flax and 1/2 oat fiber. You have to increase the liquid and flavoring in the recipe. But it makes a softer, cakier porduct. The same batter also makes great waffles.

Hi Soobee:

Can you share the specifics of your flax/oat fiber One Minute Muffin recipe?

You can add baking powder, but honestly, I can't tell the difference. You may want to mix Davinci's and water if you don't want it to be so sweet. My favorite combination is to use caramel Davinci's and 1/2 t cinnamon, pinch of allspice, and 1/2 t nutmeg. Oat fiber swallows up liquids and flavoring, so you'll have to experiment with the amounts that you like best. Increase the eggs to 3, and it makes a dandy waffle mixture.
I never measured the Davinci's. Unfortunately, I can't experiment now, as I am trying life without artificial sweeteners. (Very painful) I don't think this AS-free life will endure long.

You can add baking powder, but honestly, I can't tell the difference. You may want to mix Davinci's and water if you don't want it to be so sweet. My favorite combination is to use caramel Davinci's and 1/2 t cinnamon, pinch of allspice, and 1/2 t nutmeg. Oat fiber swallows up liquids and flavoring, so you'll have to experiment with the amounts that you like best. Increase the eggs to 3, and it makes a dandy waffle mixture.
I never measured the Davinci's. Unfortunately, I can't experiment now, as I am trying life without artificial sweeteners. (Very painful) I don't think this AS-free life will endure long.

Thanks for this, Soobee. I usually avoid flax as the main "flour" in my recipes because it is more caloric than I would like, so halving it with oat fiber as you suggest just may do the trick. I'd love to get something made with a significant amount of oat fiber that would actually toast or crisp up in the oven -- perhaps the flax in this will do the trick.

Thanks for this Soobee! I did it with 2 T oat fiber, 2 T golden flax and 1/4 cup eggbeaters, caramel davinci and spices--I liked it much better than an all flax muffin, and fewer calories and fat, which is important to me!

Cook in microwave for 1 minute 30 seconds (or longer) until it's only slightly wet on top. (I like it pretty done. You'll have to play with it as each microwave varies. I think this one took more like 2 minutes to be done. You might want to start at 1 minute and then add 15 seconds at a time until you find what works for you.

If you prefer not to use a microwave, you can bake this in a 350° oven for 20-25 minutes or until done.

(I made this, only I did something different with it. Instead of using onion and garlic powders I used cinnamon and nutmeg, then I used some calorie free flavoring liquid I bought at Wal-Mart, and some water to make a batter consistency. Pan fried the whole thing in a nonstick pan with cooking spray and ate it like a pancake. It is really, really delicious and a nice breakfast. I used Walden Farm's calorie free syrup on mine. Half of the "pancake" was way too much food for me so I think I will cut it in half next time)

Mix dry ingredients in a dish, then add wet ingredients and mix well. Cook in microwave for about 1 minute 30 seconds until it's only slightly wet on top. You'll have to play with it as each microwave varies.If you prefer not to use a microwave, you can bake this in a 350° oven for 20-25 minutes or until done.

AND, this one calls for Coconut Flour and you can use that if you like, but I didn't have any so I used only the Oat Fiber and it turned out delicious. Even my 14 year old picky daughter liked it:

This was along time ago Holly . There is a recipe you should look into . It's a long thread but I will give you both. The thread and then the recipes that Gina put in a place easy to find.Ouizoid made up this recipe and is highly loved.